Chicken Pie

Ingredients

• A pair of chickens
• two quarts of sifted pastry flour
• one scant teaspoonful of salt
• sufficient thick sweet cream
• three-quarters of a pound of butter
• seasoning highly with salt and pepper
• Potatoes
• a few carrots
• a cup of peas

Method

1. 1

   Clean and disjoint chickens, simmer until tender.

2. 2

   Prepare pastry with flour, salt, and cream.

3. 3

   Line a dish with half the pastry, fill with chicken, season, cover with remaining pastry, and bake for two hours.

As published

This recipe was extracted from Kirmess cook book (1907), page 51. The excerpt below is the record exactly as published.

A pair of chickens will be needed for a large pie. Clean and disjoint them, then cover with boiling water and simmer until very tender. Remove the skin and some of the larger bones and stand the kettle aside until cool. In the meantime add to two quarts of sifted pas- try flour, one scant teaspoonful of salt and sufficient thick sweet cream to make a soft dough. Boll half of it quite thin and with this line bottom and sides of a deep earthen dish. Boll out the remainder, put over it three-quarters of a pound of butter cut into bits. Dredge lightly with flour, fold in three and roll out twice. Take one quarter of this short paste, roll thin, cut in long strips and put several rims round the paste in the dish, wetting each slightly with water to make it adhere. N'ow fill the dish with the chicken, seasoning highly with salt and pepper. Boll out the remainder of the paste and fit it over the. top of the pie, making an incision in the centre for the steam to escape. Brush 124 KIRMESS COOK BOOK. over with milk and bake two hours in a moderate oven. Half of this quantity may be used for an ordinary size family. Potatoes, a few carrots and onions, cut in small balls, and a cup of peas

Cook this with the app: pantry check, scaling, and the assistant.